Pat the salmon fillet completely dry with paper towels, then slice it into 1-inch cubes.

In a medium bowl, combine the salmon cubes with the olive oil, a generous pinch of sea salt, and a few turns of black pepper. Gently toss to coat every piece.

In a separate bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sriracha until the mixture is completely smooth.

In a small dish, whisk the cornstarch and cold water together until the mixture is lump-free and silky. Set aside.

Pick your cooking method: Oven-Bake: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Arrange the salmon cubes in a single layer with space between them. Bake for 8 to 12 minutes, flipping halfway, until the fish is opaque and flakes easily. Air-Fry: Preheat the air fryer to 375°F. Lightly mist the basket with cooking spray. Place the salmon cubes in a single layer, working in batches if necessary. Air-fry for 6 to 10 minutes, shaking the basket once, until golden-brown and cooked through.

While the salmon cooks, pour the sauce mixture into a small saucepan and place it over medium heat. Bring to a gentle simmer, then stir the slurry once more and slowly stream it into the sauce while whisking continuously. Keep whisking for 1 to 2 minutes, until the glaze becomes glossy and thick enough to coat the back of a spoon.

Transfer the cooked salmon to a clean bowl. Pour the warm honey garlic glaze over the salmon and gently fold with a spatula until every cube is completely covered in the sticky sauce.

Pile the coated salmon bites onto a serving dish. Sprinkle with toasted sesame seeds and sliced green onions. Serve right away with Meyer lemon wedges for a bright, citrusy squeeze. This pairs beautifully with jasmine rice and steamed broccoli or roasted vegetables.